As a candymaker I naturally have to deal a lot with sugar. And I bet there’s hardly another food ingredient that is more at the center of public attention and debates. And I am also pretty sure that there are not many other substances in food that create such incredible controversies, especially -and sadly- even far far beyond any scientificly sound knowledge.Today I came accross yet another product that boldly advertised its ‘syrup’ content. Even if that just means regular, boring, cheap, standard glucose syrup (here named ‘tapioca syrup’)

For now I will just ignore to further write about me recent abscense from my blogger-life…
Instead I’d rather briefly share some impressions from the Amsterdam Origin Chocolate Event that took place yesterday!

Tasting some fabulous chocolates from Shattell in Peru at the Amsterdam Origin Chocolate Event 2016.

Since I founded KÄNDI last summer it really seems like I accidentally pushed the ‘time acceleration’ button. Weeks, months, even entire seasons seem to fly by and I have trouble catching up! Now: Lesson #71 that I learned as a fresh candy-entrepreneur: Follow the seasons. Ahead of time.

Christmas is over. Normally this means the end of an intense time full of homemade cookies, presents, family meals and visits, ugly window decorations, and horrible music in the supermarket. This time this also means that I survived the christmas+crowdfunding chocolate production madness!

New production beyond the christmas+crowdfunding madness… and no more hand-dipping (YES YES YES!).

OK. Let’s be honest: I pretty much underestimated the amount of work necessary to produce, pack, and send all the christmas deliveries for the crowdfunding campaign. But I don’t want to write about eye circles….

Last week we reached our first crowdfunding goal and I am curious how far we can go till the campaign ends this weekend (so now a last good chance to order some delicious Christmas treats from KÄNDI). With our first goal reached, it is now at least entirely sure that I will be very busy producing candy bars before Christmas!

Finally: the ‘real’ production begins… here some mangoKOKOS candy bars.

Two weeks full of rush, chaos, excitement have passed since the start of the KÄNDI crowdfunding campaign. Now things look good: Today the campaign reached 90% of our first goal! And the recipes for our first three candy bars are nearly ready to go.

The KÄNDI crowdfunding campaign has begun! The next 3.5 weeks we will try to get enough funds to go from our first test phase to a more serious candy bar and caramel production (but still small-scale). You can support us and will be rewarded with first handmade premium candy bars and caramels –> KÄNDI crowdfunding page